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EatingWell
Chicken & White Bean Salad
Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.
EatingWell Test Kitchen

Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.
Tips
To poach chicken breasts, place about 1 pound boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
Tips
Ricotta salata and halloumi are both firm, salted cheeses that can be found at large supermarkets and cheese shops.
Nutrition Facts
Serving Size:
about 2 cups Per Serving:
428 calories; protein 34.2g; carbohydrates 23.8g; dietary fiber 8.3g; sugars 4.3g; fat 22.9g; saturated fat 4.8g; cholesterol 78.8mg; vitamin a iu 1498.8IU; vitamin c 27.7mg; folate 85.1mcg; calcium 119.7mg; iron 1.8mg; magnesium 54.6mg; potassium 648.2mg; sodium 646.7mg; thiamin 0.2mg.
Exchanges:
1 starch, 2 vegetable, 4 lean meat, 3 fat
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